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We are moving to new premises. Please call or email for current information. Home delivery and outside catering still available.
Welcome to the vegetarian and vegan kitchen! At Blooming Cactus we take our food seriously. Using only the freshest ingredients we lovingly create a tempting menu of speciality meat-free dishes to take away or eat in. This is something Lanzarote has been waiting for!
Tracey, your chef, has taken special dietry needs into account and now, for the first time on Lanzarote, you can have delicious food for your gluten, dairy and wheat intolerant family members or friends. Or maybe you just want a healthier lifestyle.
There are so many reasons to try our excellent vegan and vegetarian cuisine. Because it's delicious, because it makes a welcome alternative to meat and fish, because it's healthy and best of all because it can take the headache out of planning a dinner party. How often have wondered what to prepare for a vegan or vegetarian guest? Well worry no more! Blooming Cactus dishes will complement your dinner party menu perfectly, in fact you may need to order extra when you taste just how delicious good vegetarian food can be.
The Blooming Cactus philosophy is simple. Keep it fresh, keep it delicious and use imagination to satisfy everyones love of good, tasty and honest food.
Our dishes are prepared daily. Visit our kitchen in Playa Honda to choose from our menu and take home to eat right away or freeze. We have special dishes each week to add extra variety as well a wonderful staple of flavoursome favourites to excite your palate.
Feel free to call us beforehand to check on availability and to reserve your dishes. If you have a particular dietry requirement we will do our utmost to cater for you.
Takeaway Menu & Prices
All dishes available to eat-in though
prices differ
Cakes and Desserts
Moist Chocolate Cake
Very moist, very chocolately, very wicked and dairy free! Yum!
Lavender & Polenta Cake
This delicious wheatfree cake is fragrant and sweet.
Carrot Cake
delicious!
Soup of the day
see specials page
Mediterranean Tapas
Humus
An authentic family recipe of the delicious chick pea dip.
Tdazaki
Luscious, garlicky Greek yogurt dip.
Aubergine Dip
A rich and creamy savoury dip.
Keftedhes
Tasty, savoury bites based on traditional Greek meatballs. Delicous dipped in Humus or Tdaziki.
Tiropitta
Mini feta cheese and pastry pies.
Salad
Whatever is freshest, crunchiest and the best on the day. With its own delicous dressing.
Spicy Tapas
Falafel
Middle Eastern fried chickpea patties.
Taboulleh
A refreshing cous cous salad with parsley, mint and coriander.
Dhal
A mild but flavoursome lentil curry from India.
Riata
A cool yogurt dip.
Chutney
A homemade sweet and sour taste explosion!
Sauces (sold as 4 portions)
Napolitana
Homemade tomato sauce. Great with pasta and a fantastic base for so much more
Homemade Pesto
Not just for pasta!
Main Dishes
Pasticcio
a savoury pasta bake
Mousaka
Aubergine and potato, flavoured with traditional Greek herbs and spices. Covered in a rich white sauce.
Vegetable Karahi
A mild vegetable curry made with authentic Karahi spices.
Stefado
Vegetables cooked in red wine and flavoured with rosemary and spices.
Fasulakia
A green bean, potato and tomato casserole.
Quiche of the Day
Delicious quiche made with homemade pastry.
Stuffed, Roast Vegetable
Seasonal vegetable stuffed with a juicy filling. Ask for today's choice
Greek roast potatoes
Potatoes softly roasted with lemon and garlic. This is real sunshine food.
3.00€
2.00€
2.50€
4.00€
5.50€
4.50€
2.95€
2.25€
6.50€
Soups
Carrot & Ginger Soup
comforting carrots with a kick
Courgette & Lemon Soup
Today's stuffed veg
Courgettes stuffed with lemon rice
Quiche
Courgette & Cheese
Mains
'Non-meatballs' in a rich tomato sauce
Homemade, Organic Veggie Burger
served with 'real' chips and salad
Peanut & Vegetable Satay
served with sorba noodles
Cakes
Lemon & Poppy Seed
Delicious
Tracey has been a head chef for 16 years and has worked in some of the leading vegetarian restaurants and food outlets in Scotland. She ran the Grassroots Cookery School for 4 years and has given lectures at Glasgow University and Glasgow schools on healthy eating that tastes good.
She is a firm believer in cooking as a necessity not a fashion and promotes the importance of being able to cook good food for oneself as vital for a happy, healthy existence.Tracey inherited her love of good food from her Greek family and her father’s profession as a baker.
Every Friday evening was spent at Auntie Ellie’s (Erofilli) house for a noisy family meal. A discerning palate was soon developed. On leaving home she was somewhat surprised to find that not everyone cooked or ate as well as Auntie Ellie and if Tracey wanted to enjoy eating again she was going to have to learn to cook. And so the passion for cooking started.
When she graduated from Glasgow School of Art, with a BA (hons) in Fine Art specialising in oil painting, like any other student she needed a job and there weren’t many vacancies around for ‘new artist’. She took work in a vegetarian bar/restaurant and had a trial by fire when the chef left suddenly. The owner, in a flash of either inspiration or desperation (!), told Tracey to take over the kitchen. Six weeks later the kitchen was producing some of the best vegetarian food around and was serving it to some very famous faces (Dan Penn amongst them) who kept coming back for more.Being self-taught, she was unrestricted by the then conventions of vegetarian food.
As far as Tracey was concerned every dish had to be as tasty and delicious as the food of her childhood. Over time she has acquired a huge knowledge about vegetarian and vegan cuisine from around the world and now includes, Greek (obviously), British, Mexican, American, Italian, Japanese, Middle Eastern and Indian dishes as part of her repertoire.
Tracey came to Lanzarote and Blooming Cactus in search of a life in the sun, by the sea where she could continue to teach and encourage everyone to eat as well as Auntie Ellie.
phone for home delivery 10-1pm
Finding us really couldn't be simpler. When we were looking for the perfect location we had three things in mind.
Access to high quality ingredients and the freshest produce
Playa Honda is the perfect place for us to gather the best the island has to offer. Freshness and quality are our watchwords.
Convience of location for clients
Located only a few hundred metres from Deiland, Blooming Cactus is easy to find and in a destination where everyone on the island will go. So there's no need to go out of your way to find us...lovely!
A quality kitchen to allow our Chef the maximum creativity
We didn't choose our kitchen because of its' aesthetics. Our criteria was to find a high quality kitchen in a convenient location. Although most of our clients take food away to enjoy at home, you are always welcome to eat in our kitchen diner. Why not try a vegetarian tapas whilst you choose from our extensive menu?
We are registered with Google maps. If you go to http://maps.google.co.uk - enter Blooming Cactus, Playa Honda, Lanzarote, we should pop up!
Open 11am - 7pm Mon to Sat
We want to hear from you so we've tried to make it as easy as possible to get in touch.
Use our automated email to send us a message, ask a question or place an order. Simply insert the following "subject" headings to send your message to the correct department.
Reserve
If you would like to place an order and ask us to reserve your selection of dishes for you to collect. We will contact you to confirm details.
Query
Do you have a specific dietry requirement? Is there something you would like to know? Ask away, we're here to help.
General
For all other enquiries.
Email
Telephone
SMS
rebecca_bloomingcactus.co.uk
+34 608 293 873
Chickpea Karahi
Description: Serves 6
Ingredients:
1 cup light olive oil
4 large onions
3 cloves garlic
1 green chilli
6 plum tomatoes
1 knuckle fresh ginger
Spice Base
2 tsp madras curry powder
1 tsp turmeric
1 stick cinnamon
2 tsp cumin powder
1 tsp nigella (onion seeds)
2 tsp maple syrup
3 jars precooked chickpeas
1 bunch fresh coriander
100ml soya cream
2 heaped tsp tomato puree
1-2 cups water
Salt and pepper
Preparation:
Dice onions
Crush garlic
Deseed and finely chop chilli
Roughly chop tomatoes
Finely grate ginger, including the skin
Heat olive oil in large stewing pot and heat gently
Add all of these ingredients to the oil and fry until the onions are transparent.
Add the spice base to the pot and fry, stirring frequently, for a couple of minutes to release their flavour. Be careful spices burn very easily. Dont walk away and leave them on the heat.
Add the water and stir.
Drain and wash the chickpeas and add to the pot.
Add the tomato puree and stir well.
Add salt and pepper
Simmer for 15-20 minutes
Turn the heat right down and when no longer bubbling stir in the soya cream.
Just before serving, chop coriander and stir through.
Serve with rice and Nan bread.
Pesto
1 large bunch of fresh basil
3 sprigs of mint
125g pinenuts
1tsp sea salt
4 tbsp grated parmesan or pecorino or mandiego cheese (cheese optional)
6 tbsp of extra virgin olive oil
Put all the dry ingredients into a blender and begin to blend.
Slowly add the olive oil as it is blending.
When it is a fine puree it is ready to use.
Notes:
You can use pesto for many things as a cooking aid – base of pizzas, quiches, pasta sauce, soups, potato salad etc.
If stored correctly it will keep for a few weeks. Store in a jar with olive oil floating on the surface to seal it and keep in the fridge.
Leave out the cheese for a vegan pesto.
Briam
2 red onions
4 cloves of garlic
3 courgettes
3 potatoes
1 large aubergine
1 cup of extra virgin olive oil
½ cup of pinenuts
2 tsp dried oregano
Slice red onion
Chop garlic
Cut courgettes into 1cm thick slices.
Halve then thinly slice potatoes, leaving the skins on.
Chop the aubergine into 2cm cubes, leaving the skin on.
Place all the chopped vegetables into a roasting pan, pour over olive oil and mix well using your hands.
Sprinkle over the pinenuts, oregano and salt and pepper.
Place in a pre-heated oven, 180˚C. Cook for 45 minutes – 1 hour
Take the pan out of the oven to turn the vegetables a couple of times during the cooking period – remember to shut the oven door while doing this to maintain the oven temperature.
Courgette and Lemon Soup
Serves 4
large onions
2 tbsp olive oil
6 courgettes medium size
2 tsp vegan stock powder (if using) or salt and pepper
2 cups of water
½ to 1 litre *soya milk (quantity to taste)
Juice of 2 lemons1
1 tsp dried dill or 2 tsp fresh dill
Heat olive oil and gently fry onions until transparent.
Roughly chop the courgettes and add to the onions. Continue cooking for 10 minutes.
If using, add stock powder at this point and stir. Otherwise season now with salt and pepper.
Add 2 cups of water and allow to come to a gentle boil. Then reduce heat and cook for another 10 minutes.
Turn off the heat and allow to cool for 10 minutes.
Add the soya* milk.
Using a hand blender, blend to a creamy consistency.
Gently stir in the lemon juice. This will thicken the soup and add zing!
If using, stir in the dill now.
Heat very gently to serve.
When adding soya cream or soya milk to anything, ensure that what you are adding it to is not boiling hot. Room temperature is best, if you have time. This will avoid curdling.
Fasulakia - Greek bean stew
300g french runner beans
2 large onions
1 fat clove garlic
500g new potatoes
5 whole Allspice
1 tsp oregano
1 tin chopped tomatoes
½ cup of tomato puree
1 level tbsp stock powder in ½ a cup of hot water
1 tsp maple syrup (1 tsp of sugar can be substituted)
Top and tail the beans
Finely chop the onion
Crush or chop the garlic
Halve the potatoes
Put all these ingredients plus the allspice and oregano into a largish saucepan with a good slug of olive oil and gently fry for 2 or 3 mins.
Then add the tomatoes, puree, stock and maple syrup.
Bring to a simmer and cook until the potatoes are tender, about 40 mins.
If you prefer a thinner consistency, just add some more water at the end. You will of course be diluting the flavour!!
Persian Carrot Salad
10 medium sized carrots
1 cup pinenuts or flaked almonds (or any nut you like)
1 cup raisins
1 cup pumpkin seeds
1 cup rose petals
Dressing
2 tsp ground cumin
1 cup olive oil
½ cup maple syrup
Juice of 2 lemons
Juice of 2 oranges
Peal, top and tail carrots and grate by hand or in a food processor.
Place in a large bowl.
Add to the carrots the pinenuts, raisons, pumpkin seeds, rose petals and chopped coriander and mix everything together.
Make the dressing by putting all the ingredients in a bowl and whisking together with a fork or small hand whisk.
Pour the dressing over the salad and mix well.
You can use any kind of dried fruit, nut or seed in this salad.
Here are some of Blooming Cactus' favourite recipes for you to try at home. If you have a favourite you would like to share please send it to us and we'll publish it on our site...it's great to share!
Have you got a question? Is there something you need to know? Here's your chance to ask Tracey any questions you have about vegetarian cooking. Simply add your question to the blog and Tracey will reply as soon as possible. Don't forget to bookmark the site and visit the blog regularly to see what everyone is up to!
If you have a more specific enquiry and would like advice direct then please use the automated email on our contact us page.
Nut Allergies
Due to the nature of vegetarian cookery we cannot guarantee that our delicious dishes will be free of nuts or nut products.
Recipes
All our recipes have been tried and tested by us. We cannot guarantee their success when cooked at home. Always choose the freshest ingredients you can find and experiment with spices. If you find a particularly delicious twist, let us know.
Information
All information in this website is as correct as possible. We attempt to keep any news or other information current and relevant. But accept no responsibility for information that may be updated, preceeded or succeeded by other websites.
Images
All our images are either owned by us or are available in the public domain. If you notice any image or device that infringes local copyright law please let us know and it will be removed without prejudice. Images of prepared dishes are for visual information only and may not be presented in reality in the same way.
Website design
Our website was designed by godottie. Please call +34 646 157 021 for more information and mention Blooming Cactus when you call.
